Jessie, RD

When I mentioned in this post that I would be taking the registered dietitian exam later this summer, I didn’t realize how SOON I would be taking it. The graduates of my dietetics program and I were told that we wouldn’t be eligible to take the RD exam until the end of July. Thus, it was a surprise to me when I found out on July 2 that I could take the exam at any point thereafter.

So, there I was, staring at my phone and wondering when I should sign up for the exam. Have I ever told you guys that I’m impulsive at times? I called the scheduling center and exclaimed, “I’d like to take the exam! ASAP!” I think I startled the poor woman at the other end, because it look her a moment to respond. “What’s your name, and which exam would you like to take?”

Rule #1: When you’re on the phone asking for something, at least have the courtesy to identify yourself before making demands.

Within a few minutes, I had scheduled to take the RD exam on Wednesday, June 13th at 9 am. It wasn’t until I hung up that I realized just how much studying I would need to do in ten days.

Rule #2: Being impulsive is good for deciding to study abroad in China at the age of 25, or making cartoons out of veggies. Perhaps not good for scheduling exams that condense three years of schoolwork into ten days of studying. Particularly when you’re working on your Master’s degree research at the same time.

During the next ten days, I did a lot of this:

And this:

Yep, they be flashcards.

Plus about a thousand practice questions as part of a study guide (recent RDs and soon-to-be-RDs will know EXACTLY what I’m talking about).

A fabulous aspect of the RD exam is that you find out right away whether or not you passed. On Wednesday, July 13th at 10:42 am, I sat in my car just outside the test center and sent Peter the following text:

Rule #3: When your mind is full of facts about carbohydrate metabolism and about what to do if the person you’re counseling is disgruntled, use simple cooking to fill you up without stressing you out more.

I’ve had LeQuan‘s recipe bookmarked for a while, as I’m always looking for recipes with conpoy (a.k.a. dried scallops). … WHY do we have dried scallops just lying around our house?? Do you really need to ask? One word: PETER. He uses them to make the gosh-darned spiciest XO sauce I’ve eaten in my life. So painfully spicy, yet … so good.

Anyhoo, here are a few pictures from preparing this delicious dish:

Soaking conpoy.

I didn’t add the silken tofu, because we didn’t have any. Yes, we have dried scallops hanging around, but no tofu. Go figure.

Hmm, that’s a heckuva lot of scallops. And, no, I didn’t measure.

Finished!

LeQuan, this dish was perfect! Easy, delicious, full of protein, and delicious with rice and veggies. For more info on why eggs are such a great source of protein, check out this post. For those who make this dish: the dried scallops are KEY! Combined with the fish sauce, the dried scallops and soaking water give this dish its complex flavor. Thanks for the recipe, LeQuan!

As for the future: I’m so thrilled to officially be a part of the dietetics profession. When I began my RD journey three years ago, I had no idea what I wanted to be at the end. Now, I have a better idea about what I enjoy in dietetics, and I will continue to learn as I work on my Master’s degree in nutrition next year.

Take care, everyone!Jessie, RD 😀

Q: What do you cook when you get busy? Or do you prefer takeout or frozen items? I’ve done that before – hello, Amy’s frozen burritos!

I’ll be honest this recipe sounds like something I would be too scared to try, the words fish and oil don’t normally go so close together in my vocabulary. I could be missing a very tasty food, but I’ll pass because I am a coward 😀 The end product looks very smooth and indeed silken though (even without the tofu)

Eggs and yoghurt are my go to foods when I am in a hurry. I may fry the eggs and have them with a little bread and feta cheese, or put them in an omelette with mushrooms and/or cheese if I want something really quick but filling. The yoghurt I have with something sweet, like honey and nuts, or marmelade. Sometimes I’ll have both in one evening lol

Another tactic is to cook my food on Sunday and put it in portions in the freezer, then when I am too lazy to cook my lunch for the next day, I will dig out a portion and voila a home-cooked lunch. 🙂

Congratulations Jessie! You’ve accomplished a great deal for someone so young. Heck, what am I saying–you’ve accomplished a great deal for anyone of any age! I know your Dad must be so proud of you. Tell him to E-mail me, I can’t get him to respond to any of mine :), doesn’t that sound just like him?

CONGRATU-MA-LATIONS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Jessie you did it you did it you did it!!!!! I’m so proud of you for finishing this leg of the journey, especially after all that hard work, endurance, and patience. 🙂 You’re an inspiration!

As for food I like to grab when I’m busy, I’m a fan of the sweet red pepper hummus from the fresh foods section at my grocer. I consider this indulging mainly because I know how easy hummus is supposed to be to make yourself, but somehow there’s always something about the darn thing that makes it tastier when someone else makes it for you. I’m also a fan of frozen cruciferous vegetables, like broccoli, cauliflower and brussel sprouts. 🙂

CONGRATULATIONS!!!! OH gosh, I remember that feeling of elation, as if it was yesterday (and not almost five years ago!). I think I took mine around the same time, July 10th or something, so neat!

When I get busy I typically do a combination plate. This means I grab any grain, any veg, and any protein I have in the fridge and/or freezer and just throw them on a plate, with some cheese. Nick doesn’t mind, I don’t mind, and it always tastes good!

And you made the steamed eggs!!!!!! Doing my happy dance again! Doesn’t the conpoy totally make a huge difference to the dish? You steamed it perfectly too! Looks great, my dear! I’m so happy that you tried this dish. Peter, you rock for having dried scallops in your collection there. Haha. All my best in your journey ahead and best of luck with the masters!

Sorry I’m so late at commenting, but you know I will always visit you when. Big big huge hugs again! Stalk ya more elsewhere ;). Hope you’re off to a great start to your week, dear.

Oh gosh, you’re not late at all, LeeQs! Thanks for the congrats and for your awesome dish! It kept me nourished while I was studying – a perfect meal 🙂 Also, I’ll have to use the phrase “repeat repeatedly” as often as possible now 😉 Stalk ya later!

First of all: CONGRATS!!!!! Whooo! I’m just so ecstatic for you, Jessie, if only you could see my grin right now! It’s just so rewarding for us readers, who’s been with you through the progression of it all, to see that accomplishment. Yay you!!!

Oh, and for my quick lazy meal, I don’t even cook, I buy Mexican bread (so cheap and delish) and eat that with yogurt, jam, butter and fruits.

Thanks, Ameena! I know what you mean about LeQuan’s awesome recipes – I just wish I could find some of the ingredients! I’m still on the lookout for water spinach – and have been for about a year, lol 😉

Jessie!! I know I’m late in saying this but CONGRATULATIONS!! I’m so excited for you and happy that you are finally Jessie, RD. I hope you’ve had time to relax after your flurried 10 days of studying and before things with the research Master’s get busy.

Congrats, which I just posted on the other post you have. Our internship was audited and I was studying and studying and then just got to a point where I did not want to study anymore. I had to wait until after the audit and review and it was an extra few months past when they said we would be eligible. It was a pain because I could not work until I too the exam. In Vegas they really did not hire RD eligible. But as soon as I got word, I scheduled as quickly as possible.

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